Green

Clary sage smells like walking through a sun-warmed herb garden after rain. Imagine crushed sage leaves—herbal and slightly peppery—but softer, more refined than common culinary sage. There's an unmistakable earthiness underneath, with whispers of something almost floral and slightly medicinal, like a heated poultice of lavender mixed with dried hay. It's simultaneously fresh and warm, green yet somehow powdery. The scent has an almost creamy texture to it, less sharp than you'd expect from an herb.

Gourmand

Tonka bean smells like warm vanilla custard swirled with almond cream and a whisper of caramel tobacco. Imagine the sweetness of Madagascar vanilla, but richer and almost spiced—there's a subtle nuttiness underneath, as if someone's stirred in crushed amaretti biscuits and a pinch of cinnamon. It's gourmand without being cloying; the scent wraps around you like cashmere, creamy and comforting rather than sticky-sweet.